All posts filed under: Chinese Food

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Stick Rice Meatball Dim Sums |もち米シュウマイ

Since and after my gallbladder removal surgery (last November 2015), my ability to digest oil has drastically decreased. It may sound good for dietary purposes and to stay slim but at times limits my creativity to cook, especially the cooking process at times is important to obtain the best taste and results. So….although ‘steaming’ has had been my one of my favorite cooking methods this is another dim sum which is quick easy and tasty on a dinner table for an appetizer. I have used chicken mince meat but if you prefer the more oily meat, go for the pork. Although I love pork, pork is yet quite tricky on my body at the moment so I have used chicken meat instead of pork. (by the way…most dim sums use pork meat) 胆嚢の摘出手術から数ヶ月がたちましたが『油』の摂取能力が上がらず。ダイエットを考えると悪くはない話?と思うかもしれませんが調理方法に制限が出るのは時々料理のクリエイティビィティに左右され時々、、う、う、う、ストレスにもなります。 『蒸し料理』は昔から好きだったの、、また蒸し器を取り出してあっさり飲茶の一品です。 『紅白もち米』で実はおめでたい食卓にも適する一品です。   Sticky Rice Meatball Dim Sums | もち米シュウマイ   1 cup Sticky Rice Tofu (1/2) (To drain water from the tofu – wrap it with paper towel and heat it in the microwave oven. Water will start to ooze out from …

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Dim Sum – Chives Dumplings | 点心 – ニラ餃子

My last post on the series of ‘dim sum’. This is the standard, typical dumpling, perhaps the most well eaten in Japan and all over the world. I should say the fillings can vary to every cook but I’ve made the typical dumpling with lots of Chinese chives (called Nira). The filling can also be rolled into a egg roll shape which looks different and fun to do when making a lot of ‘dim sums’. これが点心(飲茶)シリーズの最後の投稿になります。 点心の王道、『ニラ餃子』。 普通の餃子型と四角い春巻き型にしてみました。特別な技はなく、、餃子は餃子。冷凍にしておいてもいいし、そのまま焼いてもいいし。形を変えると何故か味が変わる様な気がします(気だけかも?笑)   Dim Sum – Chives Dumplings | 点心 – ニラ餃子 この餃子は冷凍できるので事前に作っておきます。 This dumpling can be kept frozen so it can be pre-made and let it thaw in the refrigerator and use half frozen before cooking.         ニラ海老餃子 | Chinese Chives Fried Dumplings 【餅皮】36個分 薄力粉・・・・・・・・200g 熱湯・・・・・・・・・140ml サラダ油・・・・・・・適量 餅皮の材料を混ぜ、なめらかになるまで捏ねます。ぬれ布巾をかぶせ、15分ほど寝かします。   【具】 生のにら・・・・・・・・250g えび・・・・・・・・・・200g (皮を除き、背わたを除き、片栗粉できれいに洗い、3つに小さく切る) 鶏肉・・・・・・・・・・120g (細かく切る、ひき肉でも可) 酒・・・・・・・・・・・小さじ1 コーンスターチ・・・・・小さじ1/2 (エビ用) 醤油・・・・・・・・・・小さじ1/2 こしょう・・・・・・・・小さじ1/8 みりん・・・・・・・・大さじ1 ごま油・・・・・・・・・小さじ1/2 コーンスターチ・・・・・小さじ1 塩・・・・・・・・・・・小さじ1/2 具材は全部混ぜ合わせよく練る。 包み方はこちらの参考を見るといいかも https://www.youtube.com/watch?v=t7OyYadCNZQ   ニラ海老餃子 | Chinese Chives Fried Dumplings   For the dough 200g soft wheat flour 140ml boiling water Vegetable oil Place all the ingredients in one bowl adding boiling …

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Dim Sum – Steamed Shrimp Dumplings | 点心 – 海老蒸し餃子

Dim Sum – Shrimp Dumplings  | 点心 – 海老蒸し餃子 These delicate looking dim sums with shrimps are so light and healthy that you can eat a bunch! The dumpling uses rice flour which make it transparent, the transparency inspired me to explore into fillings which may be appetizing for the eye as well!!!

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Dim Sum – Xiaolongbao | 点心 – 小龍包

This Holiday season I wanted to do something different for my family gathering during New Years. Since our family gathered on the 3rd of January, I didn’t want to prepare another set of Japanese New Years food (‘Osechi’) as I knew everyone will be sort of tired eating…’Osechi’;  so I decided to go Chinese and prepared a few lines of ‘dim sums’ which turned out wonderful!

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Taiwanese Chicken_ 超簡単!台湾風チキン煮込み

Recently…it seems I’ve been posting a lot of Chinese foods and chicken. Yes, it’s coincidental… This is a super easy recipe from one of my favorite reader with super recipes on Taiwanese / Chinese Food. As already said….it’s super easy. It’s like an all in one recipe but extremely tasty. これは台湾料理の読者の方のレシピ。 超簡単、、まさに超簡単なレシピです。材料を揃えて煮るだけ。これからは寒い季節。手軽に美味しく煮るだけ。時々、、助かります。     Taiwanese Chicken Recipe 『骨付きチキンの炊き込み』 2 Chicken Thighs with bone 5 slices of ginger 1 Green Leaks (Tie the leaks with cooking strings) 1 Dried Chili 80cc Dark Soy Sauce 300cc Water 2 Tablespoons Rice Wine 2 Tablespoons Sugar   Spice Bag – 1 Cinnamon Stick 2 Star Anise 1/2 Tablespoon (Chinese) Blue Pepper 1/2 Tablespoon Japanese Pepper 4-5 Cloves   (Spice bag) Place all the ingredients into the spice bag (tea bag). (Leaks) Tie the leaks with a kitchen string so it will not disintegrate during the process of slow cooking. Using a heavy pot, place the ginger, leaks, dried chili (remove the seeds), soy sauce, water, rice wine and sugar and spice bag into the cooker. Cook the meat for …

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Simplified Taiwanese Chimaki | 簡単にしました、台湾ちまき

I found this great site which showed how to wrap the ‘Taiwan Chimaki’ which is not exactly easy. I’ve posted a recipe earlier in August but I also tried to simplify the recipe so it is not so intricate and time consuming. This recipe is sort of a all-in-one combined recipe so the ingredients inside the sticky rice can by anything to each one’s taste and seasonal vegetable or food. 台湾ちまきを、、 もう少し手頃に、 もう少し簡単に、 そして巻き方もあまり失敗がないように、 と、改造をしたレシピです。 檀流クッキング(中央公論)という本をよんでいたら豚のモツをいれていたのでう〜ん、臭みがどうかなぁ?と悩みながらもちゃんと処理をしたらちまきには最高の味を出してくれました。 巻き方も簡単で具材は混ぜご飯みたいな状態にしてしまうのでちまきの最終味の調整もしやすく、手頃に作れるちまきにちょっと近づきました。はい。 これからはお客様の多い季節になります。早めに作っておき、冷凍しておくとお正月にも便利なアイテムです。是非お試しあ〜れ💓       Taiwanese Chimaki Recipe Version 2 『台湾ちまき』ver 2   Ingredients 1 – 600g Sticky Rice 80g Water 12 Large Dried Bamboo Leaves (Few extras) Dried Shrimp(s) soak in 80g Water before use   Ingredients 2 – 300g Barbecue Pork (*) 300g ~ 500g Pork Intestines (*) 6 Dried Shitake Mushrooms 24 Ginko 6 Quail Eggs (Hard boiled)   Barbecue Pork (*) – See post on August 25th, 2015 (Super Easy ‘Barbecue Pork’), using the rice cooker method. Add the shitake mushrooms.   Pork Intestines (*) – Pork intestines require pre-cooking to eliminate the strong scent …